The kids will be back in school before you know it, meaning one thing: You're running out of time to make homemade ice cream. Get the job done this week with five days worth of ice cream recipes. Today's comes from the Food Network's Ina Garten, a.k.a. the Barefoot Contessa.
3 cups half-and-half
6 extra-large egg yolks
2/3 cup sugar
2 1/2 tablespoons ground espresso coffee beans, decaffeinated or regular
1 tablespoon coffee liqueur (recommended: Kahlua)
1 teaspoon pure vanilla extract
4 oz. (1/2 cup) chocolate-covered espresso beans, chopped
For directions on how to make this recipe, follow this link.
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